• International Journal of Industrial Entomology and Biomaterials
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• 제33권2호
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• pp.149-149
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• 2016

Pheromone orientation in moths is an exemplar of olfactory sensitivity. To avoid cross mating, the responses of males to pheromone blends must be high specificity and temporal resolution. We tested the effects of olfactory self-and cross-adaptation of pheromone compounds and mixtures in Spodoptera litura moths by electroantennogram (EAG) recordings. The challenge of S. litura antennae to a pulse train of its own pheromone blends of Z9,E11-14:OAc and Z9,E12-14:OAc with 200 ms on/off and 1 s on/off indicated that the repetitive stimulation by 200 ms on/off with high dosages resulted in greater adaptation than that by 1 s on/off with low dosages and the adaptation index of Z9,E11-14:OAc in all treatments is significantly larger than that of Z9,E12-14:OAc, suggesting that high dosages with more frequent stimulation prefer to induce sensory adaptations and a different odor coding exist between the two components in the antennal periphery in this moth. The cross-adaptation EAG test among the two pheromone compounds and Z7-12:OAc and Z9-14:OH from congeneric species of S. litura showed that each of these compounds adapted the antenna more to that specific compound. The significantly higher adaptation to Z7-12:OAc and Z9-14:OH than to the pheromone components of S. litura induced by themselves suggested that both of them are coded by specific odor receptor neurons which are different from those tuned to the pheromone components of S. litura. Thus, we proposed that Z7-12:OAc and Z9-14:OH may play an important role in avoidance of heterospecific mating between S. litura and its sympatric moth species.

• 한국환경과학회지
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• 제7권5호
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• pp.615-622
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• 1998

생마늘과 김치에서 발생되는 휘발성 유기화합물에 대해 열흡탈착 혹은 퍼지/트랩을 이용한 가스크로마토그래프/질량선택성 검출기법에 의해 분석하였다. 메틸알릴 황, 이메틸 황, 이메틸 이황, 이알릴 황, 이알릴 이황, 메틸알릴 이황, 이알릴 이황 및 이메틸 삼황과 같은 대단히 악취가 강한 성분이 검출되었으며 이들 중 이메틸 이황과 이메틸 삼황은 김치의 숙성과정이나 마늘이 아닌 김치의 재료에서 발생된 것으로 추정되었다. 마늘이나 김치에서 발생되는 악취성분은 우리나라 사람의 입김이나 김치를 보관하는 냉장고 안의 공기 중에서도 검출되었다. 한국인의 입냄새나 냉장고 안의 냄새의 원인은 마늘이나 김치에서 발생되는 이황 화합물이 주성분으로 판단되었다. 이러한 냄새를 없애주는 간단한 방법으로 마늘이나 김치를 열처리하는 것이 대단히 효과가 있음이 밝혀졌다.

• Journal of Preventive Medicine and Public Health
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• 제32권4호
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• pp.473-481
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• 1999

Objectives: In recent days, the problem of odor pollution in community near Sihwa Industrial complex, Kynuggi Province is becoming of significant public concern. We have investigated the health effects of the Sihwa residents from odor pollution comparing with other less polluted areas. Methods: The Ansan and Kuri Cities were selected as control areas. The parents of the elementary and middle school students in these three areas were surveyed with structured questionnaire twice, Nov 1997 and Jure 1998 each. As a exposure index, the ambient air concentrations of five major air pollutants(particulates, $O_3,\;SO_2,\;NO_2$, CO) and subjective odor perception were used. We have focused health outcomes such as the prevalence of nonspecific irritant symptoms, respiratory disease among family members and the score of qualify of life(QOL). Results: Although the mean concentrations of major air pollutants except particulates were similar or lower in Sihwa than other areas, the odor perception rate and the monthly odor perception days were significantly higher. It suggested that odor producing chemical compounds are the major source of environmental pollution problem. There were higher prevalence rates of nonspecific irritant symptoms and respiratory disease among family members in Sihwa than other control areas. The QOL score was also lower in Sihwa. The odor perception proved to be a most important factor in reporting adverse health effects and lowering the QOL score. Conclusion: The residents living near Sihwa industrial complex were suffering from more adverse health symptoms and poorer QOL status than control areas. And it may be due to environmental odor pollution from industrial complex. Therefore, further research will be needed for monitoring of the responsible chemicals emitted from industries.

• Preventive Nutrition and Food Science
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• 제3권1호
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• pp.15-21
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• 1998

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

• 한국대기환경학회지
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• 제27권6호
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• pp.703-710
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• 2011

Odor emission from domestic sewer systems has become a serious environmental problem. An investigation on a sewer manhole revealed that anaerobic decay of sediment organic matters (SOMs) and related declines of oxidation reduction potential (ORP) in the sediment layer were the main reason of the production of volatile sulfur compounds. In addition, as the anaerobic decaying period continued, the odor intensity rapidly increased with increasing concentrations of $H_2S$ and dimethyl sulfide. As a feasible method to control SOMs and to minimize odor emission potentials, an electrolytic oxidation process has been employed to the sediment sludge phase. In this study, voltages applied to the electrolytic oxidation process were varied as a main system parameter, and its effects on odor removal efficiencies and reaction characteristics were investigated. At the applied voltages greater than 20 V, the system efficiently oxidized the organic matter, and the ORP in the sludge phase increased rapidly. As a consequence, the removal efficiency of hydrogen sulfide was found to be >99% within 60 minutes of the electrolytic oxidation. Overall, the electrolytic oxidation process can be an alternative to control odor emission from sewer systems, and a threshold input energy needs to be determined to achieve effective operation of the process.

• 대한환경공학회지
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• 제31권12호
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• pp.1161-1168
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• 2009

본 연구는 시화공단 단지에서 발생하는 주요 악취물질의 특성을 조사하였다. TVOC의 블록 별 분포를 보면 기계블록인 장소 D의 농도가 74 ppb로 가장 높았다. 화학블록인 장소 A가 그 다음으로 높은 50 ppb의 농도를 보였으며, 복합블록과 금속블록, 공원 등은 30 ppb 내외의 유사한 농도 수준을 보였고, 복합블록인 장소 F에서 평균 TVOC가 18 ppb로 가장 낮게 측정되었다. 평균 TVOC 농도는 35 ppb로 나타났다. 아세트알데히드, 뷰티르알데히드 등을 비롯한 알데히드류와 황화수소의 농도가 시화공단 지역의 악취물질 중에서 높게 나타났다. 대표적으로 악취 강도가 높은 물질인 아세트알데히드, 뷰티르알데히드, 황화수소를 중심으로 블록 별 악취강도를 비교해 본 결과 장소 A, B(화학블록)와 장소 D, I(기계블록), 장소 H(금속블록)에서 세 물질의 악취강도가 모두 1을 넘었다. 아세트알데히드의 경우 악취강도가 2 내외로 비교적 높게 나타나는 경우가 많았다. 황화수소의 경우 상관계수의 값이(r) 0.91로 악취강도와 황화수소 성분 사이에 매우 높은 양의 상관성이 있는 것으로 확인되었다. 뷰티르알데히드도 상관계수가 0.82로 역시 높은 양의 상관성을 보였다. 악취물질 농도로는 가장 큰 값을 보였던 아세트알데히드는 상관계수가 0.62로 악취강도와 어느 정도의 상관성이 있는 것으로 나타났다.

• 한국지반환경공학회 논문집
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• 제10권2호
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• pp.37-43
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• 2009

우리나라는 경제발전과 더불어 하수종말처리장과 음식물쓰레기처리시설의 수가 꾸준히 증가해왔다. 이들 시설들은 상수원 수질보전과 음식물쓰레기 재활용과 같은 긍정적인 역할을 수행하지만 한편으로는 심각한 악취문제를 유발해 인근주민들의 쾌적한 생활을 해치고 있는 실정이다. 이에 본 연구에서는 부산시 환경기초시설에서 발생되고 있는 탈수슬러지케잌 및 음식물쓰레기샘플을 채취, 황화수소 발생 가능량을 예측함과 동시에 발생 가능량이 많을 것으로 나타난 1개 시료를 선정하여 실험실 규모의 Flux Chamber 실험을 통해 대기 시료를 포집하여 GC/FPD분석을 실시, 혐기성 상태일 때 이들 처리장폐기물에서 대기 중으로 배출하는 황계열 악취물질에 대한 배출농도 측정결과를 제시하고자 하였다. 황화수소발생량이 가장 많은 시료는 녹산 하수처리장의 슬러지 샘플로 농도가 156.18mg/kg이었고, GC/FPD로 분석을 실시한 결과를 토대로 악취농도지수(Odor Quotient)를 산정해 본 결과 개별 악취물질중 $CH_3SH$(methylmercaptan)이 총악취농도지수에서 차지하는 비율이 47.3%로 가장 주요 악취원인물질로 나타났다.

• 환경위생공학
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• 제14권2호
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• pp.18-24
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• 1999

The purpose of this study was carried out to estimate removal possibility of IBMP and IPMP causing odor in raw water. As a result of Freundlich isotherm. IBMP was superior to IPMP in adsorptive capacity. Adsorptive capacities of activated carbon were found to be in order of Lignite, Coconut shell, and Charcoal. These were well fitted with Freundlich isotherm. According to adsorption breakthrough tests for Lignite GAC, breakthrough time of IPMP and IBMP were 5.7hr and 5.5hr, respectively. Because adsorptive capacities of target material were very different with pore size distribution, it seemed that Lignite and Coconut shell based activated carbons were recommended in order to remove door compounds.

• 한국미생물·생명공학회지
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• 제24권4호
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• 한국대기환경학회:학술대회논문집
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• 한국대기환경학회 2009년도 추계학술대회 논문집
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• pp.482-483
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• 2009